When I was a kid, I refused to eat nuts. In reality, I had never actually even tried nuts, I just assumed I must not like them because I said I didn’t like “crunchy things.” How I ever got away with this, I have no clue. I think I was first introduced to nuts with my mom’s famous Chocolate Chip Pecan Shortbread cookies, and then gradually discovered that I really like them.
Well, I now love nuts. My favorite nut is probably macadamia nuts, then pecans, then hazelnuts. I love using hazelnuts in baked goods, but raw they’re a bit bland. But when you toast them, chop them up, and put them in cookies like these, they’re so delicious. The browned butter adds a bit of caramel-like flavor to the cookie and also makes the cookie crunchier. Softer cookies used softened butter, but cookies with melted butter are crunchier.
I prefer milk chocolate over dark chocolate any day, so I made these cookies with milk chocolate. It’s really up to your personal preferences though which type of chocolate you’d like to use. You can also use a combination of both. I actually used about 6 ounces of milk chocolate bar chopped and the rest I used milk chocolate chips. I like the combination of having chips and chunks of chocolate in there for different textures.
Recipe adapted from Sugar Spun Run